TURKEY IMPERIAL

TURKEY IMPERIAL

6 lb. turkey breast

1 teaspoon peppercorns

3 ribs celery with leaves

4 green onions, divided

3 carrots

1-1/2 cup butter, divided

1-1/4 cup flour

1 teaspoon salt

1 teaspoon white pepper

3 cups half & half, scalded

2 green peppers, chopped

8 ounces mushrooms, sliced

3 ounce jar pimentos

1 cup dry white wine (or try a dry marsala wine)

Parsley

Simmer turkey breast with peppercorns, celery, 2 green onions and carrots in water to cover, about 4 to 5 quarts, until tender, about 2-1/2 hours. Cool and dice turkey into large chunks.

Strain stock and reserve for sauce. Prepare sauce by melting 1 cup butter in large, heavy saucepan. Blend in flour, salt and white pepper. Gradually add reserved broth and half & half and cook, stirring constantly until thickened and smooth. Sauté 2 chopped green onions, green pepper and mushrooms in 1/2 cup butter. Add to sauce with pimento, turkey and wine. Taste for seasonings. Heat through and turn into chafing dish or individual shell dishes. Garnish with parsley and pimento.